Escape to the potager and spend the morning with head gardener Alison Verrion.
Alison will show you how to propagate your own herbs for use in the kitchen. During the morning, we will explore softwood cuttings, layering, division and of course discuss the best ways to sow seeds for optimum results. As well as learn how to grow herbs in pots throughout the seasons.
The morning in the garden includes –
- We discover what is a herb? How much space do you need to grow them successfully, can they be grown in containers and how many plants should you grow for your kitchen.
- Then we will look at woody herbs such as Rosemary, Sage and Myrtle and discuss how to grow, propagate and prune them.
- Next we will explore hardy, half hardy, annual and biennial herbs. Alison will show you how to and when to sow, which will include successional sowing, direct and container sowing. She will also share her tips of how to extend the growing season.
- Harvest the herbs you will be cooking and preserving in the afternoon session as well as looking at the best way to do this to promote regrowth.
- Take home cuttings that you have prepared during the morning and your seeds that have been sown in modules to germinate at home.
Enjoy lunch together in the walled garden and then spend the afternoon in the farmhouse kitchen with Lisa Osman. Discover how to make the most of culinary herbs. We will look at harvesting, drying, storing and freezing. As well as make a herb vinegar or oil, for you to take home and create your own delicious salad dressings.
Enjoy an afternoon tea that has been inspired by our favourite herbs and edible flowers.
Take home a collection of recipes along with your favourite herbs from the potager and add these to your own herb garden.
We will provide everything you need for a morning in the kitchen garden followed by an afternoon of hands on and demonstration beside the AGA. However you may prefer to bring your own gardening gloves, outdoor clothing and boots.
There will be ample Dorset Tea, freshly ground coffee as well as home baked treats. A two course vegetarian lunch will be served in the garden if the weather is kind. There will also be tea and cakes before we depart.
All of the recipes will be suitable for conventional ovens as well as AGA cookers.
You will receive an electronic copy of our recipes as well as gardening notes following the course.
For more information about this event please do feel welcome to contact us. Places on this group class are limited to four guests. We are pleased to offer this event for private events or larger corporate bookings.